Lebanese Stuffed Kousa Squash

4.54 stars average

In this Traditional Lebanese dish, kousa is stuffed with a savory meat and rice mixture and simmered in a flavorful tomato broth until tender.

Course Main Dish

Cuisine Mediterranean

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 429kcal

To hollow out the kousa, trim off the top and use a zucchini core to slowly remove the inside of the squash. Be careful not to poke through the bottom or the sides. Once the squash is hollowed out, set aside.
8 kousas
In a medium bowl, combine beef, rinsed uncooked rice, salt, and pepper. Add half of the garlic (3 grated cloves) and half of the mint (1 tablespoon) to the meat mixture and combine.
1 pound ground sirloin, 1/2 cup uncooked long grain white rice, 1 teaspoon salt, 1/2 teaspoon pepper
Before you start stuffing the squash, place the tomato juice or tomato paste/water mixture in a large pot, and heat on medium high until boiling.
20 ounces tomato juice
While the tomato juice is heating up, begin stuffing the kousa. Be careful to leave about 1 1/2 inch at the top which allows room for them to expand. If you have leftover meat mixture, simply roll them into little meatballs, and add to the tomato broth.
When the tomato juice has come to a boil, add the remaining mint (1 tablespoon) and garlic (3 grated cloves) as well as the lemon juice.
2 tablespoon fresh squeezed lemon juice
If you used tomato paste/water, add salt and pepper to the broth to taste.
Gently add in the stuffed kousa. Bring to a boil then turn to low and simmer for 35 minutes. The meatballs are the perfect way to see if the rice is fully cooked.
Serve in a bowl with plain yogurt on the side.
Plain yogurt to serve